Chinese Shrimp Cakes

This is from a little book I found at a thrift shop.

• Ready In: 20 mins
• Serves: 6
• Yields: 12 small cakes

Ingredients

• 1 1⁄2 lbs shrimp, shelled and deveined and minced
• 1⁄2 teaspoon fresh ginger, minced
• 1  egg white
• 1 1⁄2 teaspoons salt
• 1  tablespoon dry sherry
• 1  tablespoon cornstarch
• 3  cups  stock (chicken)
• 1  tablespoon  cornstarch with 3 tblsp. cold water
•  fresh  spinach leaves, for plating

Directions

1. Mix shrimp with ginger, egg, salt, sherry and cornstarch (1Tblsp.). Shape into small flat cakes. Deep fry cakes. Drain and place in wok.
2. Add stock, bring to a boil, and simmer for 5 minutes. Remove cakes from stock and place on a bed of spinach. Add cornstarch mixture to boiling stock. Allow mixture to thicken and pour over shrimp cakes.